3-ingredient Mini Egg fudge recipe – the easiest Easter treat you’ll ever make and the method is even microwave-friendly! Gluten-free and Coeliac-friendly too.
3-ingredient Mini Egg fudge recipe – from just 10 minutes of effort + chilling time, this simple recipe will transform you into a master of fudge!
Welcome to the most beginner-friendly Easter recipe you could have possibly dreamed of.
With less ingredients than your average buttercream icing, this simple recipe just involves melting chocolate, mixing in condensed milk, adding Mini Eggs and chilling in the fridge.
That’s it! And out pops a perfectly formed tray of Mini Egg fudge, ready to slice into lots of tiny cubes.
Here’s the three magic ingredients you’ll need to make it possible:
3-ingredient Mini Egg fudge recipe: What you’ll need…
- White chocolate: In actual fact, white or milk chocolate works here so take your pick!
- Condensed milk: A simple can of condensed milk will do here – you’ll usually find it with all the caramel in the supermarket.
- Mini Eggs: Yes, they’re gluten-free in the UK! You’ll find them down the seasonal aisle in everywhere from supermarkets, to bargain shops and even petrol stations.
So, what does it taste like? Well, first of all, super creamy, sweet and indulgent… like fudge!
Every bite is bursting with white chocolate (or milk chocolate if you so choose) and tons of chunky, crunchy Mini Eggs.
They’re dangerously more-ish – you have been warned!
Here’s a few frequently asked questions before we get started…
3-ingredient Mini Egg fudge recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients or products used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make your 3-ingredient Mini Egg fudge recipe dairy-free?
Unfortunately, as this recipe relies on three products that all contain dairy, this isn’t a simple one to make dairy-free.
I’m definitely not saying it’s impossible, but as I haven’t tested potential substitutes myself, I cannot guarantee results!
If I was to try, of course I’d start by using dairy-free chocolate.
For subbing condensed milk, I’d go for this with a couple of side notes you should know first: firstly, it uses gluten-free oat flour which is great if you can tolerate it, but not so great if you can’t. Secondly, it also has a ‘may contain’ for milk, so may not be suitable for all dairy-free folks.
And of course, when it comes to ditching the Mini Eggs, any dairy-free Easter treats would likely work well. Remember, I haven’t tested these subs yet, but I hope it helps!
Can I make your 3-ingredient Mini Egg fudge recipe vegan?
See the dairy-free answer above.
Is this recipe low FODMAP?
Unfortunately, as this recipe relies on products that are high in lactose, this isn’t an easy one to make low FODMAP.
Are Mini Eggs gluten-free?
Yes, they are in the UK! They don’t have any gluten-containing ingredients or a ‘may contain’ warning for gluten.
Do I need any special equipment to make your 3-ingredient Mini Egg fudge recipe?
Nope! You can actually make this entirely by hand – no electric mixers required. If melting the chocolate on the hob, you’ll need a heatproof bowl or failing that, you can use the microwave instead.
Can I make this recipe using milk instead of condensed milk?
That’s a definite no! Not only are they an entirely different consistency, but totally different ingredients. Plus, as this recipe only uses 3 ingredients, you have very little margin for error.
So it’s condensed milk or nothing, I’m afraid!
3-ingredient Mini Egg Fudge Recipe
- 400 g white chocolate / milk chocolate
- 397 g condensed milk
- 300 g Mini Eggs
- Place the white/milk chocolate and condensed milk in a large heatproof bowl. Fill a medium-sized saucepan halfway with boiling water, then place over a low heat. Place the heatproof bowl on top and stir until everything is melted and combined. Alternatively, microwave in short bursts, stirring in between until combined.
- Next stir in your mini eggs – you can keep some whole and crush some too. Make sure you leave a handful or so for the top to decorate the fudge.
- Pour the mixture into a lined 9 inch square tin and then decorate with the mini eggs you saved. Again, I like to crush some and keep some whole.
- Chill in the fridge for 2-3 hours or overnight to firm up, then chop into chunks and enjoy. Mini egg fudge is best kept in the fridge.
Thanks for reading all about my 3-ingredient Mini Egg fudge recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
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